In a food processor blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al debate. In a colander, drain pasta and rinse with cold water. Set aside.

Ok, typing the rest word-for-word on my phone would be a pain. Basically, throw the rest of the ingredients in a pot, simmer until soft, and then blend on high in a blender until smooth. Stir pasta and sauce together. Eat as-is or top with bread pieces and bake for 30 minutes at 350F. I have a safe-for-me highly adapted of this recipe we make Twice a month. Yum!